I've been meaning to make my grandma some cookies for awhile. She has a sweet tooth, but cannot eat chocolate. And it is tragic. She does, however, like oatmeal raisin cookies and apparently can polish off a box pretty fast for a little lady. I decided awhile back Grandma needs some homemade love in her freezer than she can bake off lickity split. In all honesty, though, I am not a big oatmeal raisin cookie fan. I'll eat it, but nothing I'll run to make. This blog post is a conversion story.
Rewind us to a couple of weeks ago. It was knit night at Borders and my friend got an oatmeal cran-raisin cookie. I have been disappointed time and again over the baked goods here, so I was cynical. But it looked tasty (still cynical though, they always look tasty.) But IT WAS TASTY.
So this weekend I got out my Grand Central Baking Book and make a few adaptations to their Oatmeal Raisin Cookie recipe.
So, we took some of this. (But not only this of course.)
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| (That's homemade vanilla extract in the bottom right.) |
Did some sifting and mixing.
Half I just scooped on a pan and put in the freezer as little dough balls. I will give these to Grandma when I go home this weekend and she can bake them a few at a time as the hankering comes. The rest I flattened to about half an inch and baked.
And they were amazing. They rocked my world and changed it forever. I KNOW. I've said this before. But I mean it. I will never look at oatmeal or raisins or golden raisins or dried cranberries the same way again. They will always have a special place in my heart from this day forward.
Baking Playlist: Lenka
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